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On July 29, 2016, President Obama signed into law an Act amending the Agricultural Marketing Act of 1946 (Act), 7 U.S.C. § 1621 et seq., which provides for a national bioengineered food disclosure standard. Among other things, the Act requires the Secretary of Agriculture to establish a national disclosure standard for bioengineered foods, including a mandatory disclosure of foods that contain bioengineering. This new law represents the first nationwide bioengineering labeling program.

The bill directs the U.S. Department of Agriculture (USDA) to begin the process of deciding what exactly food manufacturers will be required to label. It will be up to USDA to define which ingredients count as “genetically modified ingredients” for the purposes of the law. The agency is supposed to complete this process within two years.

The law allows companies to choose from a few options: words on the package’s label; a 1-800 number that consumers can call to get information on the product’s genetically modified ingredients; or a quick response (QR) code that has to be scanned with a smartphone which will take the consumer to a website for GMO information.

Since the law has passed, many questions have been raised from industry stakeholders and consumers. When will the labeling law go into effect? What will producers and manufacturers have to label? Will highly refined products such as corn syrup or soybean oil that come from genetically-modified sources be exempted from the labeling? How will the law affect organic foods?

The objective of this symposium is to clarify some of these questions and to provide attendees with the USDA updates about this program.

This symposium is sponsored by the IFT Quality Assurance Division, the IFT Biotech Division, and the IFT Food Laws and Regulation Division.
Registration and Ticket required. $40/person. Click here to register for this event!
Registration and Ticket required. Professional: $15, Student: $5. Click here to register for this event!

As consumers demand greater transparency, non-GMO ingredients, clearer and cleaner labels, the food scientist’s toolbox gets smaller and smaller. As a consequence, the elimination of some traditionally-used compounds can impact your products’ safety and shelf life. With the expertise of a diverse group of instructors, this course will provide you with the latest ingredient and processing solutions to develop safe, successful products for this rapidly-developing market. First offered in 2016, this course has been updated to provide deeper technical content and more product development case studies.

REGISTRATION: This course has reached capacity. Please complete the form at the following link and we"ll contact you 1) if any seats become available or 2) when we schedule it again.

IFT Members: $780
Non-Members: $945
Student Members: $375
Course registration includes continental breakfast, lunch, afternoon beverages, training binder, and certificate of completion.
Sugar reduction is a global trend, and several countries are not only educating consumers about their sugar consumption patterns but also responding with regulations on sugar in foods. In 2016, the United States of America’s added-sugars section on the Nutrition Facts label, the United Kingdom’s soft-drinks industry levy, and South Africa’s proposal for the taxation of sugar-sweetened beverages are a few examples of such responses. Partial or complete replacement of nutritive sweeteners from food and beverages is a need of the hour; this cannot be realized without understanding the major functionality of these ingredients – sweet taste. Learning the mechanisms behind ingredients’ unique capability of eliciting sweet taste can open new avenues in innovation, help researchers identify alternatives, and achieve sugar reduction.

Chemosensory research is advancing with each decade and sweet tasting compounds are constantly subjected to investigation. The transduction of seet taste through T1R2 and T1R3 receptors is well known and the possible secondary metabolic pathway is recently published. The understanding of these taste mechanisms has paved a new way for innovation. New sweetener boosters are identified and allosteric effect between boosters and sweet taste receptors is confirmed. Taking a cue from olfaction influence of volatiles on taste, the research has also progressed into establishing the role of several aromatic volatile compounds in sweetness enhancement. These technologies are constantly evolving, and helping food and beverage formulators move towards sugar reduction targets. This session will focus on the introduction to sweet tasting mechanisms, contribution of aromatic volatiles to sweetness, and achieving sugar reduction using these tools.